Ingredients35 m servings 8
- Shred the onions and jalapeno peppers in a food processor, using the shredding blade.
- Combine the onion, jalapeno pepper, vinegar, black pepper, and salt in a large pot and place over medium heat. Stirring frequently, bring to a full boil; cook for 10 minutes.
- Pack the mixture firmly into sterilized pint canning jars to within 3/4 inch of the top. Pour the cooking liquid over the onions to within 1/2 inch of the top and using a spatula, stir gently to remove all air bubbles. Wipe the rims with a clean damp cloth and adjust lids and rings firmly. Process in a boiling water bath for five minutes.
Per Serving: 8 calories; 0 1.9 0.2 0 163 Full nutrition
ReviewsRead all reviews 3
I canned several pint jars of this relish. Took some to a hot dog cookout and everyone loved it. Two people asked for the recipe. It was good on the hotdog as well as a dip for chips.
I needed to use up some jalapeno peppers and was glad to find this recipe that didn't require bell peppers (not a fan). However that seems like an awful lot of black pepper. It is canned and w...